Cooking Instructions

• Bring a large pot of water to a boil then season with 1 tablespoon kosher salt. Add 20 ounces of cheese tortellini and cook 2-3 minutes, or until they expand and float to the top of the boiling water.
• Drain in a colander and rinse under cold water. Transfer the tortellini to a large mixing or serving bowl. Add halved mozzarella balls, artichoke hearts, chopped salami, sliced black olives, sliced cucumber, slivered red onion, and slivered basil.
• In a small bowl, whisk together extra virgin olive oil, red wine vinegar, Italian seasoning, kosher salt, freshly ground black pepper, red pepper flakes, and pressed garlic.
• Pour the dressing over the pasta salad ingredients. Use your hands or a wooden spoon to gently toss until well-coated. Taste for seasoning and add more fresh basil, if desired. Let the salad sit for 30 minutes before serving.